This recipe isn’t really a recipe – it’s just meringue!
But it is just so cute yet so simple and perfect for Easter.
Now, first of all, to those in the UK, you are probably wondering where the cookie part comes in? Well, in America, the recipe books I have anyway, cookies are not just the beige coloured, chocolate chipped circles that we know. They class allsorts as cookies from said meringues to palmiers, brandy snaps even lemon bars.
Hence, I have called these meringue cookies, but just call them meringues if you wish. The best part, I think is the design – they look identical to a fried egg! Just by piping them into a squidgy splat shape and colouring some extra meringue yellow and piping on a yolk, these are great fun.
They are delicate, as they are piped quite thin. You can if you wish, dip the bottoms into some melted chocolate for extra flavour, but I liked them just as they are.
My oven must be a bit skewwhiff as my top tray of meringues browned ever so slightly, whereas the bottom row stayed perfectly white.
The secret is to keep your oven as low as possible. I’ve even heard of people keeping the door ajar by jamming it open with a wooden spoon. I didn’t try that myself – perhaps I should’ve? Hey-ho – they are still edible and so cute for Easter!
Here's how I made them...(I've just realised as I'm typing they also look a bit like daisies!!)
Happy Easter everyone!